Description

A comforting skillet hash of crispy corned beef and potatoes served alongside Doudlah Farms organic pinto beans simmered in a rich tomato sauce — a hearty, farmhouse-style breakfast or dinner.

Ingredients

Scale
  • 2 cups Doudlah Farms pinto beans, cooked and drained
  • 1 cups canned tomato sauce
  • 1 tablespoons brown sugar or maple syrup
  • 1 teaspoons apple cider vinegar
  • 2 tablespoons olive oil or butter
  • 1.5 pounds russet or Yukon gold potatoes, diced small
  • 0.5 small yellow onion, diced
  • 12 ounces cooked corned beef, chopped or crumbled
  • 0.8 teaspoons salt
  • 0.3 teaspoons black pepper
  • 2 tablespoons fresh parsley, chopped, for serving

Instructions

  1. Simmer the beans in tomato sauce: In a small saucepan, combine 2 cups Doudlah Farms pinto beans, cooked and drained, 1 cups canned tomato sauce, 1 tablespoons brown sugar or maple syrup, and 1 teaspoons apple cider vinegar. Simmer gently over low heat, stirring occasionally, until the sauce thickens slightly and the beans are warmed through, about 12-15 minutes. Keep warm.
  2. Crisp the potatoes: Meanwhile, heat 2 tablespoons olive oil or butter in a large cast-iron or heavy skillet over medium heat. Add 1.5 pounds russet or Yukon gold potatoes, diced small in an even layer, cover, and cook, stirring occasionally, until golden and fork-tender, about 12-15 minutes.
  3. Add the onion: Push the potatoes to one side and add 0.5 small yellow onion, diced. Cook until softened, about 3-4 minutes, then stir everything together.
  4. Crisp the corned beef: Add 12 ounces cooked corned beef, chopped or crumbled to the skillet and cook, stirring occasionally, until the edges turn crisp and browned, about 6-8 minutes. Season with 0.8 teaspoons salt and 0.3 teaspoons black pepper.
  5. Plate and serve: Spoon the hash onto plates or into shallow bowls and ladle the warm 2 cups Doudlah Farms pinto beans, cooked and drained, tomato-sauced beans alongside. Finish with a generous sprinkle of 2 tablespoons of chopped fresh parsley for serving.

Notes

Leftover holiday corned beef is perfect here. For a saucier bean side, simmer a little longer with the lid off; for a thicker, stew-like sauce, cover the pot. Great served alongside eggs if you’d like to round it out.